Lamb Shank Provencale
Braised in a rich cabernet wine sauce with carrots, tomato, onions, garlic and thyme 29.
Calf Liver Lyonnaise
Sauteed with caramelized onions, grilled bacon and cabernet demi-glace 26
Served with horseradish garlic butter finished with cabernet demi-glace 32
Add Grilled Shrimp 12
Filet Mignon Courtine's
Stuffed with gorgonzola, fresh spinach, port wine demi-glace and a touch of balsamic 32
Peppercorn Crusted Filet Mignon
Black pepper, demi-glace and a touch of cognac 32
New Zealand Rack of Lamb
Oven roasted with Dijon mustard, garlic and thyme served with lamb demi-glace 34
*All Entrees Served with House Salad, Starch, and Vegetable. Caesar Salad add 2
Shallots, mushrooms, cream and a touch of Dijon mustard 12.
Crusted in black peppercorns served with a demi-glace peppercorns cognac sauce 12.
Jambalaya sauce simmered in onions, peppers, tomatoes, and cajun spice (spicy) 12.
*Half-Pound lean ground sirloin steak served open face on a crouton with Vegetables and French Fries